These easy Slow Cooker Chipotle Beef Burrito Bowls are a weeknight dinner dream. Tender shredded beef that’s been braised in the slow cooker for hours, fresh veggies, and all your favorite burrito toppings in one bowl.

Easy Slow Cooker Beef Burrito Bowls

Can we all agree that burrito BOWLS are where it’s at when it comes to the whole burrito situation? Don’t get me wrong, traditional burritos are good, but burrito bowls are like burrito’s much sophisticated older cousin who seriously has her life figured out.

With burrito bowls you get the flavor of traditional burritos, and all your favorite toppings, but you also get to pack in even more fresh veggies and eat them out of your favorite bowl. And let’s be honest, food just tastes better when eaten out of a bowl, am I right?

When it comes to a quick and easy weeknight dinner, these slow cooker chipotle beef burrito bowls are my go-to recipe. Everyone loves them, so I know they’ll be a crowd-pleaser, and they only require around 20-30 minutes of actual hands on cook time.

Slow Cooker Burrito Bowls Video: Watch How to Make This Recipe

More Reader Favorite Beef Recipes

chipotle beef burrito bowl ingredients

Recipe Ingredients

Chuck Roast: you’ll need a two and a half pound chuck roast for this recipe. 

Onion & Garlic: fresh onion and garlic help to add so much flavor to the beef. 

Canned Tomatoes: you’ll need one can of diced canned tomatoes for this recipe. 

Green Chilies: you can use either mild or hot green chilies depending on what you prefer. 

Apple Cider Vinegar: this helps to deglaze the pan and helps to tenderize the chuck roast. 

Spices: to really make sure this pulled beef is flavorful, you’ll need a combination of bay leaves, chipotle powder, red pepper flakes, dried oregano, and paprika. 

Helpful Kitchen Tools

seared chuck roast in skillet

How to Make This Beef Chipotle Bowl

Step One: Heat a large heavy-bottomed skillet or dutch oven over medium-high heat. While the pan is heating, sprinkle a half tablespoon of salt on each side of the beef. When the pan is hot, add the coconut oil. Sear the beef for 7-8 minutes per side until it’s golden brown. Remove the meat from the skillet and place it in the slow cooker.

Step Two: Lower the skillet heat and then add the apple cider vinegar to deglaze. Next, add the onions and garlic to the skillet. Cook 3-4 minutes and then pour over the beef.

Step Three: Add all of the remaining ingredients to the slow cooker. Cook on high for 5-6 hours until the beef is tender and easily shreds with two forks.

Step Four: Make the fajita veggies by sautéing sliced bell peppers and onions in a skillet over high heat. Finish the veggies with a little salt and fresh lime juice.

Step Five: Assemble your burrito bowls. Start with romaine lettuce and then top with salsa, guacamole, cauliflower rice, fajita veggies, and the shredded beef. Serve with fresh limes and lots of cilantro. Enjoy!

shredded beef ingredients in slow cooker

The Best Toppings for Burrito Bowls

Once your beef is done cooking, you just shred it with two forks and assemble your bowls with your favorite burrito toppings, which is personally my favorite part. So let’s talk about those toppings, ok?

Topping Ideas:

  • romaine lettuce as the base
  • cauliflower rice or white rice rice
  • cilantro…lots of it (do not skip…unless you think it tastes like soap, then skip)
  • salsa or homemade pico de Gallo
  • avocado corn salsa 
  • fresh jalapeños if you like a little kick
  • guacamole
  • fajita veggies (bell peppers and onions)
  • fresh lime juice…a whole lot of it (pretty pretty please don’t skip)
  • sour cream or Greek yogurt 

Then, you just assemble your bowls, squeeze fresh lime juice over everything, sprinkle cilantro, and dig in.

slow cooker shredded beef in

Tips and Tricks for the Perfect Chipotle Beef Burrito Bowls

  • If you prefer, you can make the shredded beef in a dutch oven instead of in the slow cooker. Cook the beef in a dutch oven at 330 degrees for 3-4 hours until tender. 
  • You can also use the shredded beef to make lettuce wrap or traditional tacos which are also absolutely delicious.
  • If you’re using cauliflower rice, just steam the frozen cauliflower in the microwave and add a squeeze of fresh lime juice and cilantro. BOOM. Easy cilantro-lime cauliflower rice.
  • Make a big batch of fajita veggies and chop up extra romaine lettuce if you’re meal prepping this recipe so that you can assemble the bowls quickly for lunch or dinner.

How to Store, Freeze, and Reheat

Store: If you have a tight fitting lid for your slow cooker then you can store the shredded beef in the slow cooker inside the fridge. Alternatively, once the beef has cooled completely, transfer it to an air-tight storage container and keep in the fridge for 3-4 days.

Freeze: this slow cooker shredded beef is a great freezer friendly recipe. I love to make a large batch and then freeze half for a rainy day. Once the beef has cooled, you can transfer it (and all of the onions, tomatoes, and juices) to a freezer safe container and then place in the freezer. The beef should be good for up to 3 months. When you are ready to reheat, allow the beef to thaw in the fridge first. 

Reheat: The easiest way to reheat the shredded beef is either on the stove top or in the microwave. To do reheat on the stove, just heat a large skillet over medium-high heat. Once hot add the beef and cook until heated through. You can add a bit of oil if you want to prevent sticking. If using the microwave, just heat the beef for 30 seconds to a 1 minute at a time until warmed through.

two burrito bowls with fork

More Delicious Bowl Recipes

I hope you give these Slow Cooker Chipotle Burrito Bowls a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! 

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Print
beef burrito bowl with toppings and fork

Slow Cooker Chipotle Beef Burrito Bowls

  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican Inspired
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican Inspired
  • Diet: Gluten Free

Ingredients

  • 2 tablespoons avocado oil
  • 2.5lb beef chuck roast
  • 1 tablespoon salt
  • 1 medium white onion, sliced
  • 3 cloves garlic
  • 115oz can diced tomatoes
  • 14oz can diced green chiles
  • 1/3 cup apple cider vinegar
  • 1/3 water
  • 2 dried bay leaves
  • 1 tablespoon cumin
  • 1/2 tablespoon chipotle powder or chili powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • sliced bell peppers and onions, for serving
  • romaine lettuce, for serving
  • salsa, for serving
  • cauliflower rice, for serving
  • guacamole, for serving
  • limes, for serving
  • jalapeños, for serving (optional)
  • cilantro, for serving

Method

  1. Heat a large heavy-bottomed skillet over medium-high heat. While the pan is heating, sprinkle a half tablespoon of salt on each side of the beef. When the pan is hot, add the avocado oil. Sear the beef for 7-8 minutes per side until it’s golden brown. Remove the meat from the skillet and place it in the slow cooker.
  2. Lower the skillet heat and then add the apple cider vinegar to deglaze. Next, add the onions and garlic to the skillet. Cook 3-4 minutes and then pour over the beef.
  3. Add all of the remaining ingredients to the slow cooker. Cook on high for 5-6 hours until the beef is tender and easily shreds with two forks.
  4. Make the fajita veggies by sautéing sliced bell peppers and onions in a skillet over high heat. Finish the veggies with a little salt and fresh lime juice.
  5. Assemble your burrito bowls. Start with romaine lettuce and then top with salsa, guacamole, cauliflower rice, fajita veggies, and the shredded beef. Serve with fresh limes and lots of cilantro. Enjoy!

Keywords:

chipotle beef, burrito bowls, chipotle beef burrito bowls, slow cooker

instagram logo

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

51 Comments

  1. This was delicious! My kids are super picky, and they loved it! Adding it to our regular rotation. I’ve made a bunch of your recipes and every single one has been a hit. Thank you!!!

    1. Natalie Perkins (ATHT) says:

      I’m so glad y’all loved this one, Amy! Thanks for sharing!

  2. This is a great recipe, easy to follow and really delicious. Thank you!

  3. Jovic Guzman says:

    Im on my whole30 – Day 30! im ending it with this delicious dish.i cant resist with the smell so i ate it for breakfast. Egg, Avocado, lettuce and of course my chipotle beef. at it was amazing! Thank you Ash!

  4. Sophia Brown says:

    My husband made these tonight for us and they were incredible! Super easy, delicious, flavorful and we have leftovers for tomorrow! We topped with white rice, avocado, lime, salsa and fajita veggies. Will definitely make again. Adjusted the recipe slightly ti make the roast in an Instant Pot, but used all the same ingredients.

    1. Natalie Perkins (ATHT) says:

      I’m glad you were able to make this work for you, Sophia! Thanks for taking the time to leave a review!

  5. Delicious and so easy!! I did the oven method and my two pound roast was perfect after about 3 hours. I left out the red pepper flakes for my spice averse kids – it still had great flavor. Would definitely make again!

  6. I loved this! So simple and so rewarding to just have dinner simmering away and then very easy assembly. Loads of ways to change it up and personalize it. Delicious!

    1. Ashlea Carver says:

      Yay! I’m so happy you loved the recipe, Amy!

  7. So, so good!

    1. Ashlea Carver says:

      so happy you loved the recipe, Sarah!

  8. This was PERFECTION! Great meal prep option. So flavorful you won’t get bored of it. I don’t have a slow cooker, but I used a dutch oven for 3 hours in a 325 oven.

  9. This looks so good! Just wondering about the 1/3 c water and 1/3 c cider vinegar – I’m assuming they go into slow cooker, and then you use additional cider vinegar to deglaze pan? Is this correct?

    1. Ashlea Carver says:

      Hi, Esther! no, you’ll just use the apple cider vinegar to deglaze the pan. The water will be added to the slow cooker with the remaining ingredients. Hope that helps!

      1. Thanks! This was delicious, so flavourful. My SIL asked for this again for his family birthday dinner.

  10. Really excellent flavor, easy to follow recipe! Love doing this in the crockpot

  11. Any other instant pot tips for this recipe? Can’t wait to make it!

  12. Holy moly!!! This delicious made it for one healthier eating son and also was able to use the meat as a fajita for other not so healthy son this was divine!!!!

    1. I have made this once before and am making again tonight. The first time we had it on salads and it was great. With the leftovers I froze and then later made enchiladas. Best enchiladas I have ever made!!! So needless to say, I am making this again tonight and once again the leftovers will be enchiladas. Thank you for sharing

  13. Rebecca Shopp says:

    I loved this! The taste was amazing. I used a Dutch oven so cooked it a little less time, covered. The meat was so tender and fell apart easily. Taste was fabulous!